The question wasn’t all that hypothetical, as I wanted to
send my brother Quinn some cookies. He’s the only sibling on our group text
message who isn’t in St. Louis and he gets tired of reading about what baked
goodies I’m offering up to the family and not being able to partake. Couple
this with the fact that the poor boy had two
snow days in April, and it was clear he was in need of some cookies!!!
I wanted something that would ship well and
still taste fresh when it arrived in Minnesota, which is what led me to my secret ingredient chocolate chip cookies. The pudding mix in the
dough results in a chewy cookie that stays soft for days—perfect for a journey
via mail! Instead of chocolate chips, I diced up a bunch of fun-sized candy
bars (Twix, Reese’s Peanut Butter Cups, Milky Way, etc.) and added a cup of
rice krispies for little pops up crunch.
-2 sticks unsalted butter, at room temperature
-3/4 cup brown sugar
-1/4 cup granulated sugar
-2 eggs
-1 tsp anilla
-2 1/4 cups all-purpose flour
-1 packet instant vanilla pudding (small size)
-1 tsp baking soda
-1 tsp salt
-1 cup fun-sized candy bars, coarsely chopped
-1 cup chocolate chips
-1 cup rice krispy cereal
Directions:
1. Preheat oven to 350F. Cream butter and sugars in a large mixing bowl until light and fluffy. Add the vanilla and eggs and continue to beat. Stir in the pudding mix until fully combined.
2. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Stir in candy bars, chocolate chips, and cereal.
3. Drop tablespoons of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, just until set and edges are lightly brown. Allow to cool on pan for 4-5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.
